Tag Archives: wisconsin

Hasegawa Supper Club

For my birthday this year, I really wanted to drive up to Wisconsin to eat at a real supper club. I’ve eaten at a true Wisconsin supper club exactly once, but it is what my dining dreams are made of–many courses of delicious home-cooking without any pretension.

We were just starting to research the best options when the pandemic hit and everything shut down. It was really depressing. I didn’t give up on my supper club dinner–but there was no way I was going to Wisconsin in the middle of a pandemic. Soooo…once the library started opening back up again, I got this book and started planning a menu from home.

I should preface this with a disclaimer: supper club food is not for the weak of heart…there is a lot of cream and fat in many of the dishes. (Though there are a few tasty looking, lighter fish dishes in the book, in case that’s your thing!) So for us, this definitely isn’t a weekly thing, but it was really fun to make everything from scratch and to indulge a little bit–orrrr a lot!

I’m going to share two recipes from our feast in case you want to create a little Wisconsin supper club happy hour at home.

We started out with the Wisconsin classic, brandy old fashioneds. Did you know that 1/3 of Korbel’s brandy is sold in Wisconsin? (I didn’t know until I read the book.) If you like a sweeter cocktail, this might be for you. It was fun to try, but I’ll stick with a regular Old Fashioned. (Or I’ll at least skip the 7-Up and make it with club soda!)

Brandy Old Fashioned (from the Wisconsin Supper Club Cookbook)

1 sugar cube

2 dashes of bitters

2 orange slices

1.5oz brandy (Apparently Korbel is the official brandy of Wisconsin, but we used something from Trader Joe’s!)

lemon lime soda (We used 7-Up.)

Maraschino cherry

Muddle the sugar, bitters, and orange slices in the bottom of a glass until the sugar has dissolved. Add the brandy, soda, and ice. Stir to mix and garnish with an orange wedge and a maraschino cherry.

I’m glad we tried it for the full experience and when we can finally (safely) dine out again, I’m totally going to order one at a real supper club in Wisconsin.

Along with the old fashioneds, we had two appetizers. The first, pictured at the top, was beer cheese from Kavanaugh’s Esquire Club in Madison, Wisconsin. This place has been around since 1947 and it’s a top 5 contender for our supper club road trip.

The beer cheese is so easy to make and I found it perfect on Club crackers (because they’re a classic!)

Beer & Cheese Spread

2 cups shredded sharp cheddar

2 cups shredded swiss cheese (Sargento makes this, but you can also shred your own for better texture.)

1 tsp Worcestershire sauce

0.5 tsp dry mustard

1 small garlic clove, minced

0.5-0.66 cups beer (We used Heineken.)

Add everything but the beer in a large mixing bowl. Beat in enough beer to make a spreadable cheese…add it slowly because you can always add more but it’s hard to take it away…(says the person who had to add more cheese to soak up the extra beer!) I used my stand mixer and beat everything on high to get it to combine. I don’t think my execution was perfect but man, was it tasty! And easy!

Naoto was in charge of the second appetizer–bacon wrapped water chestnuts. This recipe is from The Packing House in Milwaukee. The Packing House is at the top of my must-see list. They have a famous fish fry that is so popular, they built a drive-thru for it. And they have a piano player who has been performing there for forty years. And apparently their banana cream pie is not to be missed…

The bacon-wrapped water chestnuts were soooo good–I love water chestnuts and they were the perfect vehicle for the crisp bacon and the sweet and salty sauce.

For our salad, I made homemade blue cheese dressing from The House of Embers at the Wisconsin Dells. Named because they smoke ribs over embers of charcoal, The House of Embers has been around since 1959. I love the dark and moody feel of the place! The blue cheese dressing was excellent, but we did skip the recommended bacon on our salads. (Sad!) I chilled our plates in the freezer before adding the lettuce (iceberg!) and tomatoes and we served the dressing at the table. I highly recommend chilling your salad plates! It made everything feel so fresh!

For our entree, we went with the classic, Steak Diane. The recipe is from Joey Gerard’s: A Bartolotta Supper Club. Joey Gerard’s is a newcomer–they’ve only been around since 2012 though they are part of a restaurant group that’s been active since 1993. Friends, this Steak Diane recipe was incredible. I don’t want to oversell it here, but…I finished the whole steak. (That never happens…I usually take the sides much too seriously to bother with the steak!) Honestly, I kind of want Naoto to make it again this weekend. If you don’t know Steak Diane, it’s a classic dish, popular in the 40s and 50s, made with mushrooms and cream and so much more. Back in the day, it was often flambéed tableside. This recipe used a magical mix of butter, shallot, garlic, brandy, white wine, beef stock, dijon, cream, soy sauce, and worcestershire sauce. It was an orchestra of flavor!

For dessert, we did stray from the cookbook. We planned to make the Buck-a-Neer Supper Club‘s peanut butter pie, but we couldn’t justify an entire pie for the two of us! It is a recipe we want to try…maybe someday when we can have people over again!

Instead, we made Smitten Kitchen’s Chocolate Budino. (No regrets!) They’re kind of like really rich chocolate puddings and I’ve been wanting to make them for awhile. A tiny portion is just the right amount to end the meal.

If I had been eating at a restaurant, I may have indulged in a grasshopper.

I can’t wait to share a real supper club dining experience here someday…but in the meantime, I give the Hasegawa Supper Club five stars!

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